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Creamy Four-Cheese Garlic Parmesan Spaghetti
Isabella

Creamy Four-Cheese Garlic Parmesan Spaghetti

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Ingredients Method

Ingredients
  

  • 12 oz spaghetti
  • 2 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 cup heavy whipping cream
  • ½ cup whole milk
  • 4 oz cream cheese softened
  • 6 oz Velveeta cubed
  • ¾ cup shredded mozzarella cheese
  • ½ cup freshly grated Parmesan cheese
  • ½ tsp garlic powder
  • ½ tsp Italian seasoning
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ cup reserved pasta water as needed
  • 1 tbsp chopped fresh parsley

Method
 

  1. Cook the spaghetti in salted boiling water until al dente. Save 1/4 cup pasta water, then drain.
  2. Melt the butter in a large skillet over medium-low heat. Add the garlic and cook for 30 seconds.
  3. Pour in the heavy cream and milk. Stir in the cream cheese, Velveeta, garlic powder, Italian seasoning, salt, and black pepper. Cook gently until smooth.
  4. Add the mozzarella and Parmesan. Stir until fully melted and the sauce is thick, creamy, and glossy.
  5. Add the cooked spaghetti and toss until every strand is coated. Add a splash of reserved pasta water if needed to loosen the sauce slightly.
  6. Sprinkle with parsley and serve.